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A Wine Site For The Rest of UsFri, 11 Aug 2017 14:29:07 +0000enhourly1https://wordpress.org/?v=4.8.2https://i2.wp.com/winemodo.com/wp-content/uploads/2016/11/cropped-Winemodo-Logo-e1480648400409.png?fit=32%2C32Winemodohttp://winemodo.com
3232Product Review: Coravin Model Onehttp://winemodo.com/product-review-coravin-model-one/
http://winemodo.com/product-review-coravin-model-one/#respondFri, 11 Aug 2017 14:29:07 +0000http://winemodo.com/?p=3407I have been wanting a Coravin ever since I first heard about it six months ago. Some friends of mine were promoting wine and mentioned that they would occasionally do special events at Costco to sell these units, mostly during the holidays. “You could Coravin it,” they told me, after I expressed out loud my desire to open expensive bottles just for one taste. I dismissed their brief explanation of what a Coravin was and how it worked, thinking to myself that it sounded like wine witchcraft. Fast forward a few months later when a wine rep left a bottle […]

]]>I have been wanting a Coravin ever since I first heard about it six months ago. Some friends of mine were promoting wine and mentioned that they would occasionally do special events at Costco to sell these units, mostly during the holidays.

“You could Coravin it,” they told me, after I expressed out loud my desire to open expensive bottles just for one taste. I dismissed their brief explanation of what a Coravin was and how it worked, thinking to myself that it sounded like wine witchcraft.

Fast forward a few months later when a wine rep left a bottle for me to taste that was half-empty yet sealed with a foil. It remained on a shelf for a week before I had the chance to open it with my staff.

“It’s got to be bad by now,” I said while holding up the bottle to display the large fill gap.

“Well, he used a Coravin so it should be fine,” my colleague explained.

Ohhh, that’s right, I thought to myself, that Coravin contraption that allows people to dip into a bottle without ruining the whole thing. A device such as that seems perfectly fitting for a person who wants to sample the same bottle with multiple buyers over the course of a couple of weeks. The juice in that sample was just fine, as if it had come from a freshly opened bottle.

My Coravin Model One arrived in a timely manner and packaged in a sleek black box. The instructions, a series of illustrations with arrows but very few words, were confusing and somewhat inadequate. Although using a Coravin does not require a degree in rocket science, I feel that a first-timer needs more orientation than what a comic strip can provide. I managed to completely waste the first argon capsule, which was frustrating considering that the system only came with two.

Forgive me, you are probably wondering at this point what the argon capsule is for because I have not yet explained how a Coravin works. A Coravin allows one to “open” a bottle of wine without having to actually pull the cork out. This is achieved when a tiny needle is inserted into the cork, extracting the juice while simultaneously replacing the displaced oxygen with argon. The cork naturally reseals once the needle is removed, and the argon preserves the remaining juice by protecting it from oxygen. Makes sense, right?

After I managed to properly insert the second argon capsule, I could easily use the Coravin to taste through a couple of big reds. The juice remained fresh over the next couple of days and overall, I was pleased with the system. It did exactly what it claimed to do.

Coravin currently offers three different models for sale through their website (four, actually, but the Model 8 is currently sold out). I received the entry-level Model One ($199.95), which has a plastic white and blue exterior as opposed to the Model Two ($299.95), which has a more “modern look,” while the Model Two Elite ($349.95) features chrome accents and is available in multiple colors. All Coravin systems have the same internal technology; the differences between the models are the external features and design.

So, what are the pros and cons of owning and using a Coravin wine preservation system? After using the product for over a month, I would like to now share my thoughts.

Pros

1. Saving Wine. You can protect your wine from oxidation without committing to the bottle. There are multiple scenarios in which one might benefit from this unique situation:

Sampling aging wines. Curious if that ’01 Brunello is peaking? “Coravin a taste” to find out.

Wine pairing. Let’s say that you have four people over to dinner and eight different wines to pair with the meal. With a Coravin, you don’t have to worry about wasting wine; you can simply hold it for whenever you’re ready to re-visit them.

Splurging on yourself. It’s Friday night and you want a glass of Opus One but your significant other only drinks Chardonnay. Coravin a glass for yourself and then lay the bottle back down.

Wine education. The best way to learn about wine is to drink it. I try to drink as many kinds of wine as possible, as often as I can. The Coravin allows me to sample multiple bottles in one sitting without worrying about spoilage. I can then sample others on those wines whenever it’s convenient for me.

2. Portability. The Coravin is portable, fast, and easy to use. Using a Coravin to open a wine bottle is actually faster & easier than using a corkscrew. You simply clamp the unit onto the neck of the bottle, push the needle through the cork, and press a button. It’s that simple.

3. Cost. Relatively speaking, the Coravin system is very affordable. The only other similar and alternative wine preservation system that I’m aware of is a scaled-down version of what you sometimes see in high-end wine bars. These systems preserve four bottles for several weeks, take up a decent amount of counter space, and cost roughly $1700.

Cons

1. Argon Capsules. Anyone who has owned a Coravin will probably agree with me that the number one annoying thing about the system is having to constantly purchase and replace the argon capsules.

While each capsule is allegedly good for fifteen 5-ounce glasses of wine, if you load the capsule incorrectly then it will be good for approximately zero 5-ounce glasses of wine. I learned this the hard way.

I have not strictly tested the capsule life, but it does seem that they last a decent amount of time once properly installed. Capsules cost an average of $9 a piece to replace. If you do the math (and I did) then each 5-ounce glass of wine poured with a Coravin costs an additional 60 cents, assuming you are pouring correctly and that no additional argon gas is being leaked from the unit.

2. Thousands of Years of Tradition. Attaching a bulky unit to a nice bottle of wine and pressing a button to release a slow drizzle of wine doesn’t exactly press the same comfort buttons as the tradition of uncorking and pouring it.

3. Decanting. Unless you have enough patience to pour one glass of wine and wait three hours, you aren’t going to see how the wine develops either with slow ox (natural open bottle aeration) or in a decanter, if you’re only pouring a half glass at a time and constantly preserving the remaining juice. This means that if you use a Coravin on an aged wine that needs to breathe, each glass is essentially “fresh out the bottle.”

4. Exclusions. Certain wines are excluded from Coravin use. You cannot currently Coravin a wine that has a synthetic cork or screwcap.

However, my unit came with a Coravin Screw Cap which will soon be available through the company’s website. Coravin Screw Caps combine self-sealing silicone with a premium cap liner to create a tight seal that protects wine for up to 3 months. The obvious drawback to this is that you must have a Coravin Screw Cap for each bottle of wine that you want to preserve. Coravin Screw Caps will be available for purchase later this year in 6-packs for $29.95.

5. System flaws. My unit is still functioning, although every now and then the wine won’t come out like it’s supposed to. I have heard from reps about their needles breaking when accidentally using a Coravin on a synthetic cork, and of course if the argon gas leaks at all then you will have to replace the capsules sooner.

6. Time. Lastly, nobody seems to know how long a bottle of wine will last, uncompromised, after using a Coravin. Coravin states that “after enjoying a glass of pouring, the remaining wine in the bottle will be perfectly preserved for weeks, months, or even years.” I have a couple of bottles that I Coravined a week ago that I’ll be dipping into regularly to see if this is in fact the case.

Overall, I am very happy with my Coravin Model One and I would recommend the unit to any wine lover whom I think the unit would be a good fit for. You can purchase Coravin at participating Costco warehouses during Coravin Special Events. That event schedule can be found here. You can also purchase Coravin units directly through the company website or through various authorized retailers.

I received a Coravin Model One system on behalf of the company for the purpose of writing this review. Coravin, Inc. nor any of its affiliates paid me for this review. I requested a Coravin unit for the purpose of writing this review as well as for ongoing use to taste the wines that I review for CostcoWineBlog.com.

]]>http://winemodo.com/product-review-coravin-model-one/feed/0How to Easily Decode a French Wine Labelhttp://winemodo.com/easily-decode-french-wine-label/
http://winemodo.com/easily-decode-french-wine-label/#respondFri, 28 Jul 2017 13:50:01 +0000http://winemodo.com/?p=3390Reading a French wine label is a little different than reading one from the US. The labels are typically more complex with unfamiliar terms and phrases but with a little practice and geographic research, you’ll soon be listing off your favorite appellations in no time. There are four key aspects to a French wine label that you will want to note: the vintage, the appellation, the classification and the chateau (or winemaker). Vintage The vintage is pretty easy to decipher and it is vitally important. It tells you the year the grapes were harvested in, and depending on the weather […]

]]>Reading a French wine label is a little different than reading one from the US. The labels are typically more complex with unfamiliar terms and phrases but with a little practice and geographic research, you’ll soon be listing off your favorite appellations in no time.

There are four key aspects to a French wine label that you will want to note: the vintage, the appellation, the classification and the chateau (or winemaker).

Vintage

The vintage is pretty easy to decipher and it is vitally important. It tells you the year the grapes were harvested in, and depending on the weather for each year, this can cause prices to swell or cave in. Don’t be surprised if bottles from stellar years are much more expensive than bottles from years with bad conditions.

That said, modern day winemakers are constantly improving the quality of their output in not so good years, so you really want to pay attention to any serious outliers in quality, and not get too taken in with the year to year swings. Frequently, a bad vintage means that the producers have less crop to work with, not necessarily bad fruit.

The Appellation

The appellation is a huge factor on the label because, although it may seem counter intuitive, in France the Appellation is what ultimately tells you what grapes were used in producing the wine. France (and many other European countries) segment their wines by appellation rather than saying simply Merlot or Cabernet Sauvignon.

This is because of long standing rules in those countries about which grapes can grow where. To understand what you are buying requires a bit of geographic knowledge on behalf of the purchaser. For instance, a Bordeaux from St Emilion (right bank) is going to be a Merlot based red blend, compared to one from Margaux (left bank) that is going to be Cabernet Sauvignon based. Both wines will simply say Bordeax, but the Appellation is the tell tale sign.

The more you experiment and research these different appellations within France, the more you will know about the wine inside. Often times a quick Wikipedia search of any appellation is all it takes to learn what grapes are produced there.

Here are some fancy French wines that are perfect for practicing your label reading chops.

The Classification

The classification of the wine means a few different things throughout France. In some areas, such as Burgundy, you will have Grand Cru wines which typically mean the wine is from the “highest” quality single vineyard, while Premier Cru means a “high” quality single vineyard, and then “Village” wines which may come from multiple vineyards.

In Bordeaux you have the Classifications of 1855 that separate vineyards out into “growths.” The “First Growth” wines are some of the most prized in the world. Becoming familiar with the classifications also takes time, and it may seem daunting at first, but as you continue to shop, research and sample different wines, you’ll begin to understand more about the French classification systems.

The Chateau

The Chateau (or winemaker) is another important aspect. As you embark on your wine journey, you will begin to encounter and recognize winemakers who make excellent wines, or (perhaps more importantly) wines that you enjoy.

Often times a second bottle (or second label, meaning the lesser wine) from a top winemaker is a better quality than a grand cru from a lesser known winemaker. I’d recommend digging first into the Appellations to get your footing, and then follow that up with the individual Chateaux.

That’s a quick look at some important factors in decoding a French label and hopefully coming to a better understanding of what’s in the bottle.

]]>http://winemodo.com/easily-decode-french-wine-label/feed/0I Think My Wine is Corked, What Do I Do?http://winemodo.com/think-wine-corked/
http://winemodo.com/think-wine-corked/#commentsFri, 14 Jul 2017 14:25:37 +0000http://winemodo.com/?p=3396I was really excited to dig into a bottle of Beringer Quantum last night. I’ve had it before, so I know it’s delicious. I poured a glass for my companion and myself and put it to my nose to savor the aroma. Dark fruits, cigar box, and… musty wet cardboard? “It smells funky,” he remarked. That’s when I realized that we were drinking a $50 bottle of corked wine. “Don’t drink it.” I told him as I got up to retrieve his glass. I emptied both of our glasses back into the bottle, vacuum sealed it, and stuck it in […]

]]>I was really excited to dig into a bottle of Beringer Quantum last night. I’ve had it before, so I know it’s delicious. I poured a glass for my companion and myself and put it to my nose to savor the aroma.

Dark fruits, cigar box, and… musty wet cardboard?

“It smells funky,” he remarked. That’s when I realized that we were drinking a $50 bottle of corked wine.

“Don’t drink it.” I told him as I got up to retrieve his glass. I emptied both of our glasses back into the bottle, vacuum sealed it, and stuck it in the refrigerator. Then I located the cork and kept it safe as well. I knew what to do because I’ve worked in wine service and retail long enough.

What To Do Next

It can be an uncomfortable situation to have to deal with a bad bottle of wine. There’s really nothing worse than this misfortune in the first place. I would now like to give you a few tips, as well as ease your mind when it comes to correcting an incorrect wine situation.

If you think the wine is bad, don’t drink it. You can return it.

Which one looks corked to you? (answer: the one on the right which has a lower fill level)

I’ve had friends tell me that they’ve forced their way through an off bottle of wine. Don’t do that. Nobody wants you to do that, and you don’t have to. Wine professionals understand that corked wine is unpreventable. This is why so many producers are using screw caps these days (which actually costs them more to use than corks). Those who use corks account for the lost bottles from TCA, or cork taint, in the pricing of the wine.

When you return a bad bottle to a store, they in turn return it to the distributor, who then returns it to the winery. You are only doing a disservice to yourself if you choose to continue drinking wine that doesn’t taste like it’s supposed to.

Call the retailer that you purchased the wine from.

It’s best to call sooner rather than later. I’ve had people walk in to return bottles of wine that have been sitting in their hot car for over a week. This makes it a lot harder for me to detect if anything is actually wrong with the wine, which makes it harder for me to get the distributor to replace it.

In these circumstances, I tend to assume that the customer simply didn’t like the wine and wants their money back. If you think a wine is bad, call the store as soon as you can, and then store it in the refrigerator until you’re able to return it.

Don’t assume other bottles are bad.

Just because one bottle in a case is corked that does not mean that the others are. You shouldn’t try to return unopened bottles to a retailer unless there is something visually wrong with the bottle itself.

It’s important to note that some state laws prevent the return or exchange of alcohol. This being said, most retailers will still issue a store credit in the form of a gift card for a bottle of bad wine that is brought back to them.

Inspect Your Bottles Before You Buy

If you are purchasing the wine in person, there are a few things that you can look for in order to select a bottle that is less likely to be corked or flawed.

Check out the lower than normal fill gap on the bottle on the right here, which is the bad one.

First, look at the gap between the juice and bottom of the foil. If most of the bottles have a uniform gap level, then you can use that to determine what the normal fill level for that wine is. Any bottles with less than this amount may be flawed on account of additional evaporation which usually indicates that something is wrong with the cork.

Secondly, inspect the top of the foil, specifically the tiny holes that most producers punch in them in order to allow a minute amount of oxidation to occur. If there is any discoloration around these holes, this can indicate cork taint or abnormal oxidation in the wine.

Here are the tops on the wines above; pretty clear which one is spoiled just from this view.

Lastly, choose bottles that are in the coolest and darkest spots in the wine store. Feel the bottle. Is it warm to the touch? Is the bottle sitting directly under a light or being displayed next to a window that gets adequate sunlight? Light and heat destroy wine.

I always choose bottles that are underneath or behind other bottles when I shop for wine. If I’m purchasing a wine that costs more than $40, I will usually inquire if the wine is also stocked in a wine cooler. Many retailers will stock mid-range-priced wines in both a fine wine cooler as well as on the regular aisles. It’s best to select one that has been kept cool and preferably been stored on its side.

Quick Tips on How To Tell If A Wine is Corked

I would like to close with a few tell-tale indicators of a bad bottle of wine, in the unfortunate event that you’ve brought one home. Some flaws are so subtle that only professionally-trained wine palates can detect them.

Note the darker color of the wine in the bottle on the left, which is the spoiled one here.

1. White wine that smells like apple juice or is dark yellow to light brown in color. Often this is indicative of heat exposure or oxidation. Instead of having bright, crisp fruit flavors, the wine’s fruit profile will be muted, nutty, and slightly bitter.

2. Red wine that smells like cooked fruit or port. While corked red wine has a musty aroma and bitter taste, oxidized or scorched red wine will be off-balanced and exhibit a metallic-like plum flavor.

3. White or red wine that smells like mold or mildew. This is the classic hallmark for a wine that is flawed with TCA (trichloroanisol), or cork taint. As I mentioned before, this is unpreventable in most wine and it has been estimated that as much as 10% of all wine bottled with a cork will have some degree of cork taint.

4. White or red wine that smells like a Band-Aid. This is from a large amount of Brettanomyces, a spoilage yeast, and while some wine professionals will argue that “a little bit of Brett” is good for some wines because it contributes to the unique and complex flavor and aroma of those wines, if the smell is off-putting or dominant, this can indicate improper sanitation during wine-making and is considered a wine fault.

Which one here looks a little past its prime?

There are more wine flaws that are possible than I’ve mentioned above, but these are some of the most common. The takeaway is this: If you are drinking a wine that you’ve had before and liked, but feel that the wine is different this time, apart from variations between vintages, do not discount that the wine might be off. You can always take it to the retailer and see if it’s correct.

Any other tips for dealing with spoiled wine? Let us know in the comments below.

]]>http://winemodo.com/think-wine-corked/feed/2Under Appreciated And Under Priced Summer Wines You Need To Drink Nowhttp://winemodo.com/appreciated-priced-summer-wines-need-drink-now/
http://winemodo.com/appreciated-priced-summer-wines-need-drink-now/#respondFri, 30 Jun 2017 14:09:25 +0000http://winemodo.com/?p=3381Summer time is a great time for wine, friends and fun. But after a few weeks of drinking those California Chardonnay staples or the standard Sauvignon Blancs that everyone loves so much, where should you go next? What are some other summer options that can quench your thirst while offering a little something new, a little something different to expand your palate? Here are some of our favorites. Rose. You can’t go wrong with Rose when the weather cranks up. But not all Rose is the same. It’s popular as all get up right now so you can find it […]

]]>Summer time is a great time for wine, friends and fun. But after a few weeks of drinking those California Chardonnay staples or the standard Sauvignon Blancs that everyone loves so much, where should you go next? What are some other summer options that can quench your thirst while offering a little something new, a little something different to expand your palate? Here are some of our favorites.

Rose. You can’t go wrong with Rose when the weather cranks up. But not all Rose is the same. It’s popular as all get up right now so you can find it from almost anywhere, but is all Rose built the same? No it is not.

Start with French Rose from Cotes de Provence. Chinon Rose made from Cabernet Franc is excellent too. This is a good bar to set for price to quality. Next move around Europe, try some new places. Rioja rose can be delicious. I’ve had Hungarian rose that I loved. Then move to the US and see how they stack up.

Regardless, Rose is a constant crowd pleaser and most bottles can be scored under $15. Serve chilled, and pair with just about any summer cuisine.

Muscadet. This is a summer white wine that lands on many wine geeks’ recommended lists because it typically offers surprising quality at a competitive price. It’s becoming easier to find too, although even some huge stores like Total Wine near me only carry a handful of choices. So I’ve sampled them all, and it is indeed hard to beat for the money (mostly under $20).

Muscadet is bright and refreshing, but with some body and strength that makes it interesting all the way through. Pair with white fish, summer salads, or enjoy on its own.

Riesling. Forget the super sweet stuff. Riesling is an awesome summer pick. Look to Austria and Germany for some great wines. Curious how to tell if Riesling is dry or sweet? Here’s a guide you can use. Check the alcohol (low alcohol = sweet, +12% alcohol = dry). Good Riesling has depth and body, vibrant fruit. It is often refreshingly crisp and can pair with almost anything. We are drinking a lot of Riesling right now.

Pinot Grigio and Arneis. Specifically, Pinot Grigio from Italy. Looks for bottles from the areas of Fruili-Venezia Guilia, and Trento Alto Adige. And see if you can find bottles of Arneis (Are-Naze) from Italy too. It’s a grape that is missing the mainstream radar right now, but is absolutely delicious in the summertime. You will frequently see Arneis from the Roero area which will be listed on the label.

Vinho Verde, Portugal

Looking for ridiculous bargains in the summer months, look no further than Vinho Verde. You can find most bottles for around $10, and there are few wines in that price range that are as a crisp and refreshing. You’ll sometimes get a super light touch of effervescence too in these wines which I always like. One great name to look for is Avelada ($10, pictured above).

Vouvray

Another Loire Valley white. The Loire is where so many fantastic wine bargains can be found nowadays. Get out there while it lasts. Vouvray is predominantly made from Chenin Blanc and will have a nice body with distinct notes of honey and apricot. You’ll find most Vouvray wines priced between $10-$20 at better wine stores.

Now it’s time to get your summer drink on. Let us know if you enjoy any of these wines this summer, and if you have any other summer picks in the comments below.

]]>http://winemodo.com/appreciated-priced-summer-wines-need-drink-now/feed/08 Tricks To Finding Awesome Wine Valueshttp://winemodo.com/8-tricks-to-finding-awesome-wine-values/
http://winemodo.com/8-tricks-to-finding-awesome-wine-values/#respondFri, 16 Jun 2017 14:20:07 +0000http://winemodo.com/?p=3377We all want to find the best wine values we can, but often times we aren’t looking in the right places, or observing the right things. Are you looking at the label, the ratings, the price discount, or the sign that says “staff picks” next to the wine? Those can be helpful as part of an overall assessment of the situation, but let’s take a look at a few tricks you can use when visiting a wine shop that might do a better job of helping you find some good value buys, not just want someone else wants to push […]

]]>We all want to find the best wine values we can, but often times we aren’t looking in the right places, or observing the right things. Are you looking at the label, the ratings, the price discount, or the sign that says “staff picks” next to the wine?

Those can be helpful as part of an overall assessment of the situation, but let’s take a look at a few tricks you can use when visiting a wine shop that might do a better job of helping you find some good value buys, not just want someone else wants to push on you.

1

Find people with tastes that are similar to yours. This is an easy one, and maybe one that you are doing naturally because it’s more fun to read about someone reviewing wines that you enjoy (and can afford) as opposed to someone writing about fancy wines outside your price range that you likely will never taste.

Nowadays, there are a ton of options with bloggers and people posting on social media all the time. Think about the last few wines you enjoyed, look them up on Instagram via hashtags, find others who are posting about them, and then look to see what other wines they posted about in the past. I’m sure you’ll find some winners, or at the very least, find some good direction on where to go. And 95% of the time, these are pure, truthful and unbiased reviews.

2

Look at maps. This one is vital. Let’s say you have been enjoying some Red Burgundy and Rhone wines from France but the Burgundies are getting too expensive, and you want to try some wines beyond Rhone.

A quick Google search of some other nearby wine regions would turn you on to the fact that Beaujolais is located in between Burgundy and Rhone, and further exploration would reveal that the region produces many amazing and fairly priced, high quality wines using the Gamay grape, far beyond the cheap Thanksgiving bottles that crowd mass market grocery stores. Geography is everything. PS: seek out Beaujolais Villages and Superior for great value buys.

3

Buy your favorite varietals from new places in the wine world. Don’t buy Napa Cabernet, but South American Cabernet, or inexpensive Bordeaux, or Washington State Cab. Don’t buy Pinot from Burgundy, buy it from Australia and New Zealand, or Oregon. You might be surprised how good your favorite grapes taste when they’re grown and proud somewhere else. If you follow the crowds, you have a tendency to pay more for wine that is often of similar quality. Plus you might find some of the wine trends the cool kids haven’t discovered yet.

4

Try new varietals that are less in favor at the moment. Right now Cabernet is in, Merlot is out. Buy Merlot. Few people can pronounce Gruner Veltliner (it’s “leener” at the end). Buy Gruner. Aussie wines and South African wines got quiet. Buy those. Look to new areas too, like Slovenia, Hungary, Georgia, Moldova and Croatia because who’s buying those? You should be.

5

For sparkling wines, look beyond Champagne. I love Champagne as much as the next person and I would really drink it everyday if I could. But that’s just not an economic reality right now, so I look elsewhere.

I think Spanish Cava is a great alternative. US producers including Gloria Ferrer and Domaine Chandon produce great wine. Italian prosecco is decent and can be scored for under $10 a bottle. And if you really want your French Champagne, Costco offers their Kirkland Signature Champagne which is a bargain at only $20.

6

Shop around and stock up when discounts are offered. Keep an eye on prices everywhere you go. Sometimes, it’s Costco, other times Whole Foods even, that might have the best price on the wines you’re looking for. Online is a great way to go too.

Regardless of where you shop, always be ready to pull the trigger on a bulk buy if things really get good. Sometimes, you’ll see 15% off all case buys. You need to be ready to buy a case when you see this. Or online, you may see free shipping deals. Load up when the getting is good, back off when it’s not.

7

Establish a relationship with your local wine shop. If there’s a wine shop that you frequent, be sure to establish a relationship with someone there, preferably the owner, or wine buyer. Start by showing them a bottle you’ve enjoyed before and ask their opinion of other wines that are similar. And see where it goes from there. See if their recommendations match your tastes. Another good reason for this tactic is that if you get a bottle that isn’t to your liking, you may be able to get it refunded or replaced. Relationships are key.

8

Don’t’ pay too much attention to mark downs. Nobody marks down wine that is flying off the shelves. Sometimes, yes, you will score a great deal, but a lot of time prices are marked up only so they can be discounted later to create an incentive to buy them. Supermarkets are the worst at this. They double the price of a wine, and then offer 40% off. That same wine is likely less expensive in its everyday price at your local wine shop.

]]>http://winemodo.com/8-tricks-to-finding-awesome-wine-values/feed/0How To Tell If Riesling is Dry or Sweethttp://winemodo.com/how-tell-riesling-dry-sweet/
http://winemodo.com/how-tell-riesling-dry-sweet/#respondFri, 09 Jun 2017 14:10:53 +0000http://winemodo.com/?p=3369Riesling is one of the most misunderstood and arguably under-appreciated varietals in the modern wine world. And I’m really talking about the perceptions of your general everyday wine buyer. Not the wine geeks. I heard a quote recently about Riesling that I thought really summed it up right. It went something along the lines of “everybody may not like all Rieslings, but there’s a Riesling for everybody.” The challenge with Riesling is that many of the regions that produce the varietal in its finest forms, Germany and France’s Alsace in particular, confuse the heck out of wine buyers with complicated […]

]]>Riesling is one of the most misunderstood and arguably under-appreciated varietals in the modern wine world. And I’m really talking about the perceptions of your general everyday wine buyer. Not the wine geeks.

I heard a quote recently about Riesling that I thought really summed it up right. It went something along the lines of “everybody may not like all Rieslings, but there’s a Riesling for everybody.”

The challenge with Riesling is that many of the regions that produce the varietal in its finest forms, Germany and France’s Alsace in particular, confuse the heck out of wine buyers with complicated classification systems and either too much or too little digestible information on the label.

Furthering complicating matters is that Riesling can run the gamut from super sweet to bone dry and everywhere in between. When you find a selection of German Riesling, all you see are labels that say Dr. so and so, and words like “spätlese,” “auslese” and “kabinett.” So what’s inside? Why would I buy this wine? What can I expect?

The fact is that when I say there is a Riesling for everybody, there really is. If you like white wine then regardless of the body, character, style, or sweetness of the wines you like, there’s likely a Riesling for you. You just need to find it.

And you can either start hunting through the bins for a catchy label, or some notes from a wine critic that may cryptically tell you what’s inside the bottle. Or you can use the easiest trick in the book, which I wish I had known many years ago.

Look at the alcohol percentage.

You can see this wine is only 6.5% meaning it is clearly on the sweeter side

It’s as easy as that. The alcohol percentage for Rieslings will be all over the place, from 5-6% to 14-15%. The lower the number the sweeter the wine is; and conversely for higher percentage wines. A good breaking point is 11%.

If the wine is less than 11% it is likely more on the sweet side, the degree of which you can gauge by how far the alcohol percentage is from 11. Likewise, wines that are 11% – 14% are going to be on the dry side.

I’m not here to tell you what wines are best. That’s up to you to decide, but I’ve shared with you an easy system, and one that I guarantee you will remember for determining one of the key characteristics about the wine inside. From there, you need to experiment with different regions, different producers and different styles to see what suits your tastes the best.

Bonus tip for German Riesling buyers:sometimes, but not always, German Riesling will use a descriptor to indicate that the wine is dry. The words to look for are “halbtrocken” which means almost dry and “trocken” which means bone dry. If you see a bottle with either of these two descriptors, take a look at the alcohol percentage. You already know what it’s going to be.

This wine clearly says “trocken” on the label, indicating it’s dry, a fact that is further supported by its 11.5% alc.

That’s all there is to it. If you’re interested in more wine tips, tricks, projects and hacks, check out Winemodo.com.
Zum wohl!

-Andrew, Editor

Any other tips for learning about and enjoying Riesling? Let us know in the comments below.

]]>http://winemodo.com/how-tell-riesling-dry-sweet/feed/0Winery Spotlight: Mayacamas Vineyardshttp://winemodo.com/winery-spotlight-mayacamas-vineyards/
http://winemodo.com/winery-spotlight-mayacamas-vineyards/#respondFri, 02 Jun 2017 13:38:38 +0000http://winemodo.com/?p=3086The drive into Mayacamas Vineyards is breathtaking and serves as a sign of what’s to come as you meander a seemingly never ending maze of tight turns up Mt Veeder, edging along with a steep drop to the valley floor off to your side. You just keep going up and up until you catch a couple of hidden turns and finally see signs that you’re in the right place. It’s hard to believe that wine has been produced on this property since the late 1800’s given its location. Mayacamas remains one of the oldest wine operations in the Napa Valley, […]

]]>The drive into Mayacamas Vineyards is breathtaking and serves as a sign of what’s to come as you meander a seemingly never ending maze of tight turns up Mt Veeder, edging along with a steep drop to the valley floor off to your side. You just keep going up and up until you catch a couple of hidden turns and finally see signs that you’re in the right place.

It’s hard to believe that wine has been produced on this property since the late 1800’s given its location. Mayacamas remains one of the oldest wine operations in the Napa Valley, and the property still carries signs of the rich history, from the old stone buildings, designed for natural gravity flow winemaking, to the ancient barrels that line the caves.

Only inside one of the main buildings on the property are touches of modern design to be found, and those are so tastefully executed that they blend right in.

An amazing view looking south from the mountain towards San Francisco

We started by jumping into a Yamaha Rhino side by side and cruised up gravel trails, visiting one vineyard after another. The size of the estate is astonishing, full of rolling hills that continue on into the distance, all planted (or being replanted) on top of the volcanic soil from the dormant volcano next to the estate. This soil is a big part of what creates the remarkable character of these vines.

We travel from site to site, vineyard to vineyard, with a stop at an observation booth overlooking the entire south valley with San Francisco in the distance. Later, we are just a quick drive away from the popular Terrace vineyard, known for exceptional Chardonnay. In fact, Mayacamas primarily focuses on just two varietals, Chardonnay and Cabernet Sauvignon. In some years they’ve produced other varietals, but Chard and Cab remain the core two. That focus, and an old world history and traditional approach, are what set these wines, and this vineyard apart from any other in my view.

When the tour concluded a few hours later, we ended up in the cellar room barrel tasting the 2013 Cabernet along with the ’10 and ’12 Cabernet, and the ’14 Chardonnay. We tried a vintage release of the ’10 Chardonnay as well that was delicious and convinced me to age the new vintages of Chardonnay that I ended up purchasing for a few years.

The wines of Mayacamas are old school, traditional, old world in their approach. In some regard, you could say more French inspired than U.S. influenced. Their Chardonnay (retail about $50) has never been an oak monster. They never jumped in that game, preferring to stick to a traditional approach when others were adapting to the changing tastes of the American consumer. To that extent, the Chardonnay from Mayacamas tasted almost French Burgundian to me.

The Cabernet (retail about $100) is balanced, structured, not too much of any one element, juicy with oak, but elegant and pure. Built for the long haul, but with such character they can be fairly enjoyed now.

All in all, this was a special tour, perhaps one of my favorites in the several dozen wineries I’ve visited in Napa. The wines aren’t easy to find, but now that I’m looking for them, I seem to find them pretty easy including at Total Wine in Atlanta, and Wine Exchange in Orange County. The 2014 Chardonnay even made an appearance at Costco at an excellent price point.

The winery was recently purchased and the new owners are thrilled to have the opportunity to keep the history and legacy of this important property alive and thriving.

-Andrew, Editor

Has anyone else visited Mayacamas? Or tasted their wines? Let us know what you think in the comments below.

]]>http://winemodo.com/winery-spotlight-mayacamas-vineyards/feed/0How to Open a Bottle of Wine When the Cork Breakshttp://winemodo.com/how-to-open-a-bottle-of-wine-when-the-cork-breaks/
http://winemodo.com/how-to-open-a-bottle-of-wine-when-the-cork-breaks/#commentsFri, 26 May 2017 13:44:46 +0000http://winemodo.com/?p=2878Breaking a cork inside the neck of a bottle when opening wine can be particularly frustrating, especially if there’s a crowd. While this doesn’t happen often (primarily on older bottles where the cork has experienced deeper seepage or become dried out and brittle), it’s usually not that hard to stage a strong recovery and remove…

]]>Breaking a cork inside the neck of a bottle when opening wine can be particularly frustrating, especially if there’s a crowd. While this doesn’t happen often (primarily on older bottles where the cork has experienced deep seepage or become dried out and brittle), it’s usually not that hard to stage a strong recovery and remove the rest of the cork without further incident.

The first thing I do is find a corkscrew with the sharpest point. This is because you’re going back in and you want to be able to effectively stab the remaining cork and grab a firm hold without pushing the cork back into the wine (and we’ll cover what to do if that happens too). A sharp corkscrew can make or break this plight.

As carefully as you can, attempt to insert the point of the screw into the cork, looking for the largest remaining surface area to attack. One trick to give you further leverage is to come in at an angle so the pressure being applied by the force of the screw is more towards the sides of the bottle neck, versus straight down on the cork which might lend it to falling in. If the top of the cork is deep down the neck, it might be harder to come in at an angle, but the more you can use the neck of the bottle to brace the pressure, the higher the likelihood that you’ll get a good grip.

It’s super critical to take your time at this point since you know the cork is fragile. You only have a few shots from here.

Once you have grip of the cork, screw down until the tip of screw penetrates the bottom of the cork, which you can tell by looking through the sides of the bottle (with all foil removed if you prefer). This is where it can get tricky. Because the cork has already broken, you know that the remaining portion is going to be weak and likely could break further. So pull it up ever so slightly, twisting gently on the way up to help break it free from the surrounding bottle. The slower the better here as the extra few seconds you spend may be the difference between getting it out cleanly and breaking the rest back down into the wine.

Let’s say you broke the rest of the cork, or for some reason were unable to remove the cork and had to push the rest of it down into the wine. This isn’t the end of the world by any means. Some handy tools to have at this point are a decanter (or pitcher to pour the wine into), a small metal strainer, and a small funnel if you want to pour the wine back into the bottle (although the decanter is preferred). Ikea is a good place to get all of these items for about $10.

Like it never happened.

Simply pour the wine slowly through the strainer and into the decanter, being careful not to spill of course. The strainer should catch all of the loose cork, and anything that makes it past the strainer will be ok. You can run the wine through twice if you want to be super fancy.

People have used all sorts of different instruments to strain wine like this, but I’ve found a simple metal strainer (and one that’s cleaned very well) is the best route to go.

Follow these tips and you’ll be able to get yourself out of a jam anytime.

– Andrew, Editor

Do you have any other tips for managing a broken cork? Let us know in the comments below.

]]>http://winemodo.com/how-to-open-a-bottle-of-wine-when-the-cork-breaks/feed/310 Things I Wish I Knew When I First Started Drinking Winehttp://winemodo.com/10-things-wish-knew-first-started-drinking-wine/
http://winemodo.com/10-things-wish-knew-first-started-drinking-wine/#respondFri, 19 May 2017 13:33:21 +0000http://winemodo.com/?p=3365There’s no question that the wine world can be intimidating for those early on in their wine journey. I remember a while back when I was at a business dinner and one of the gentleman I was dining with was ordering wine by the producer and year without looking at the wine list. I hoped I might have a clue someday what he was talking about. It felt so foreign at the time, a vast world of jargon and terms, many of which are in different languages, and knowledge that is only gained from experience, and a lot of it. […]

]]>There’s no question that the wine world can be intimidating for those early on in their wine journey. I remember a while back when I was at a business dinner and one of the gentleman I was dining with was ordering wine by the producer and year without looking at the wine list. I hoped I might have a clue someday what he was talking about.

It felt so foreign at the time, a vast world of jargon and terms, many of which are in different languages, and knowledge that is only gained from experience, and a lot of it. I remember thinking, “how could anyone possible know that they like that particular vintage from the southern part of Burgundy, but they don’t like the same vintage from other nearby regions? How does one get to the point where their palate is so well explored and defined that they can actually pick out, and appreciate those nuances?”

Now maybe your goal isn’t to become a wine master to that degree. Wine should be enjoyed and appreciated on whatever level the person drinking it will enjoy it. If you have simple tastes, more power to you. You just saved a lot of money. But as you grow in your wine journey, new opportunities for exploration arise, new worlds are opened, and new possibilities beg to be properly investigated.

That’s what propelled me forward. Not so much the “James Bond ordering specific vintages at fancy restaurants.” But more of a quest for knowledge. What triggers this interest for me is that wine is the perfect expression of a time and place. It’s the weather, soil, sunlight, traditions, cuisine and people from a particular place at a particular time. It’s the terroir plus culture, bottled up so that it’s easy to store, transport and enjoy.

The quest for opening up all of what is in these various bottles and tasting them is what ended up creating a passion for me, and now has lead to me creating all of this wine content. But I thought it would be fun to think back to those early years, to remember how I felt in my wine journey at that time, and lay out a few key pieces of advice I wish I could share with my younger self. So here it goes.

Great wine can come from all corners of the earth. This is so important. We instantly might think Napa Cab when we think of great wine. It’s expensive. People talk about it a lot. Screaming Eagle is a cult wine. But the truth is that great wine is everywhere, and the places you might not think to look at first, are among some of the best places to look. Explore. Explore. Explore.

Pay attention to geography. It took me a while to realize the importance of geography in wine appreciation, but it is vital. Now that we have mini computers in our pocket all the time, always make a point to open Google Earth or whatever mapping app you use, and take note of the location of where each wine you enjoy originates. After a while you will build a strong cache of geographic knowledge that can help you know what different wines will taste like even before you try them.

Don’t pay attention to price or wine ratings. These are subjective terms and can vary widely. Instead, read more about the producer, their history and philosophy for winemaking. Better yet, pay them a visit if you can. Don’t let the hype and noise around certain wines create the narrative for them. Decide for yourself.

It’s important how you serve the wine. You don’t have to go crazy on every detail of wine etiquette, but do remember to: serve wines at a proper temperature (we usually drink reds too warm and whites too cold), use decent stemware (your choice here), give the wine proper time to open up (decanting is a great a idea most of the time), and when switching between different wines, don’t clean the glass with water. You should rinse it with a splash of the wine you are about to drink to prime the glass.

Don’t take your “wine expert” friend’s opinion as gospel. Develop your own palate, your own appreciation. Someone’s favorite bottle ever may not be enjoyable to you. And that’s ok. Your friend might not agree with your “favorite wine.” Doesn’t matter at all. Wine is personal. Decide for yourself. There is no wrong or right.

Vintages are important but don’t get too caught up on them. For most wine and wine drinkers, you can get by without worrying too much on which vintage is better than others. Sure, if you see two bottles sitting side by side, one from a great vintage and one from a poor vintage, you’ll want to grab the former, but winemakers nowadays can make great wine under tough conditions. A lot of time, bad conditions just limit the amount of the wine, not the quality. If you’re early on in your wine journey, pay attention to vintages, but focus more on other factors, such as the wine’s location, wine making style of that region, the varietals and nuances of the region and wine. This will go further for you in the long run than vintages.

Don’t collect wine that isn’t designed to be collected. I remember collecting special bottles of wine in my early years, mostly simple wines that I wanted to age, but the wines were designed to be consumed young. They didn’t turn out great at all. Most wine, 90+% of what you see, is not meant to be aged. You should age wine that is built for the long haul and that which will improve only. And you might not even like the taste of aged wine right now, so think about which wines you’re laying down before you spend $30 on a Napa Cab that is plateauing right now.

Every time you go to the store, buy one bottle from a region/grape/producer you’ve never heard of. I still try to do this today, every time I visit the store.

Follow wineries on social media. Most wineries are active on Facebook, Twitter and especially Instagram, posting updates from the vineyards and the wine makers. Simply following along through the course of the year gives you great insight into what’s happening on the front lines. It’s like free wine school being taught by the best of the best. Plus, you can interact with them and ask questions. (want an easy list? Visit my Instagram, and follow everyone I follow)

Have fun. Sure, there’s a lot to be learned, but have fun with it. Enjoy your wine with friends and family. Enjoy pairing with different foods. Recognize the fun in the journey, not the destination. Being a wine aficionado is great. But becoming one is the most fun.

-Andrew, Editor

Any other advice you think is worth sharing, tips that assisted you in progressing your wine journey? Let us know in the comments below.